One of Rob’s self-imposed goals this year was to perfect guacamole while we live in the land close to avocados. However, after making this, our plans have been put on hold. This is just too good. Better than guacamole and even simpler. A seemingly crazy concoction of avocado and kimchi with a bit of tang from citrus juice (we’ve used both lime and orange juice with good success). The spicy, tangy kimchi works well with the creamy avocado and sweet orange juice or tart lime juice.

Just like guacamole, it is a great dip and a flavourful topper paired with flavourful dishes like pupusas.

I wish I could take credit for this wonderful dip, but I stole it from Joe Yonan’s new cookbook Eat Your Vegetables. While it isn’t vegan, it is a vegetarian cookbook aimed to help the single cook. The recipes are geared for 1-2 people, with tips on how to use up odds and ends from cooking. Personally, I am a big fan of leftovers, but I can appreciate the value of fresh, flavourful cooking throughout the week. His recipes span super simple, such as this one, to more elaborate fare that I could not imagine cooking just for one. All look bold on flavours. I also enjoyed his laissez-faire recipes, teaching you to listen to your food on the stove, instead of the prescribed directions. He’ll direct you to saute your onions until brown instead of “for 10 minutes”.

Need other ideas for kimchi? Joe includes a recipe for homemade kimchi but also has you covered in case you get bored of guaca-chi: Sweet Potato, Kimchi and Greens Hash; Kimchi Deviled Eggs; Cold Spicy Ramen Noodles with Tofu and Kimchi and even Grilled Kimcheese. Of course, you could also try my Enoki, Broccoli and Tofu Bowl with Kimchi.

PS. A few people commented on my last kimchi post, but I wanted to highlight that yes, indeed, kimchi is usually not vegan nor vegetarian. There is usually shrimp or fish sauce in it. Making it at home is great (I should really do that again) but there are vegan versions out there.

Janet, once again you beat me to it! The library had Joe’s new cookbook, but I deliberately didn’t check it out/look through it because on September 1st, he is doing a cooking demo/book presentation at a local literary festival (very excited about this since for years the cooking demos were nothing I was interested in—and now I can take my vegan Meetup to this!).

Kimchi and avocado—both uber-healthy/delicious foods—what’s nice to like? I was wondering if this could be made into a main dish, like on top of black rice—maybe with some tempeh/tofu? Andy thinks not—that it should just be a dip. You be the tie-breaker….

Hey Ellen, Oh that sounds like a fun meet-up! I think you could use it as you would guacamole… we had it overtop black bean-stuffed arepas and it was really good and I imagine any Mexican-themed dish could work, be that a rice bowl with black bean and tomato salsa. Let me know how it goes. I think you will really like it 🙂

Hmmm I’ve heard a lot of people talking about the health benefits of kimchi, I’ve never tried it myself yet though. I’m curious to give it a try – and pairing it with guaccamole sounds like the way to go to try it out for the first time =)